Jul 14 2026
Restaurants›Epic Chophouse Raleigh›Tomato Cucumber Salad Recipe

Tomato Cucumber Salad Recipe

Inspired by Epic Chophouse Raleigh
Time20m
Serves4

Make Tomato Cucumber Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

Dressing

Method

Salad

  1. 1

    Prepare tomatoes

    Wash tomatoes, core if needed, and cut into 1/2-inch (1–1.5 cm) wedges or bite-sized chunks. Place in a large salad bowl.

  2. 2

    Prepare cucumber

    Wash the cucumber. If skin is thick, peel partially in alternating strips; otherwise leave skin on. Slice lengthwise if seeds large and scoop seeds, then cut into 1/4-inch (0.5–1 cm) half-moons. Add to the bowl with tomatoes.

  3. 3

    Slice onion

    Peel the red onion and slice very thinly into half-moon rings. If raw onion is sharp, rinse slices under cold water for 30 seconds and drain well. Add to the bowl.

  4. 4

    Herbs and add-ins

    Roughly chop the parsley and either crumble the feta or cut into small cubes. Pit and halve the olives if using. Add parsley, feta, and olives to the tomato-cucumber-onion mixture and gently toss to combine.

Dressing

  1. 5

    Mince garlic

    Peel and finely mince the garlic clove (or grate on a microplane) so it emulsifies into the dressing evenly.

  2. 6

    Whisk dressing

    In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, pepper, and sugar or honey if using. Whisk vigorously for 30 seconds (or shake in a lidded jar) until fully emulsified.

  3. 7

    Taste and adjust

    Taste the dressing and adjust seasoning: add a pinch more salt, a squeeze more lemon, or more honey if too sharp.

  4. 8

    Dress the salad

    Pour about 3/4 of the dressing over the salad and toss gently to coat all ingredients. Reserve the remainder to allow guests to add more if desired. Let the salad rest for 5–10 minutes to allow flavors to meld.

  5. 9

    Final toss and serve

    Give the salad one last gentle toss before serving. Garnish with a few extra parsley leaves or a light drizzle of olive oil, and serve immediately or within 1 hour for best texture.

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